Duck breast with roasted vegetables

Need a filling, wintery dish to brighten up dark evenings? Try this duck breast with roasted vegetables recipe. It’s seasoned with the warming flavours of garlic and thyme and served with hot butternut squash wedges. A perfect dinner for a cosy night indoors!

Ingredients (serves 4)

4 Gressingham duck breasts

4 medium size raw beetroots

1 small butternut squash

1 head of garlic, cut in two

1 bag washed baby spinach

2 sprigs of thyme

4tbsp olive oil

10g unsalted butter

Salt and pepper

Method

Start by pre-heating your oven to 180^oC/Fan 160^oC/Gas Mark 4.

Peel the squash then remove the seeds and cut into wedges. Place in ovenproof dish and add the thyme, garlic, two tablespoons of olive oil, salt and pepper and cook until tender (around 30 minutes).

While the squash is cooking, boil the beetroot in a pan until tender. Drain and when cold peel the skin and cut into quarters, then place in an ovenproof dish with two tablespoons of olive oil, salt and pepper, and bake for 10 minutes.

While the beetroot and squash is cooking, place the duck breasts in a pan and cook on a medium heat without oil for six to eight minutes or until golden brown. Pour off the fat regularly and seal the other side for 30 seconds.

Next, remove the breasts from the pan and place them skin side up on a rack in a roasting tin in the middle of the oven for 10-18 minutes depending on how you like your duck cooked. Once the breasts are cooked, leave them to rest for 10 minutes before serving.

Remove the beetroot and butternut squash from the oven and add the spinach. Divide all of the vegetables on to the plates, slice the duck lengthways and place on the vegetables, pour the juices on the cutting board over the top of each breast.

Recipe courtesy of Gressingham.